1. Meat intake, cooking methods, doneness preferences and risk of gastric adenocarcinoma in the MCC-Spain Study
- Author
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Boldo, Elena, Fernández de Larrea-Baz, Nerea, Pollán, Marina, Martín, Vicente, Obón-Santacana, Mireia, Guevara, Marcela, Castaño Vinyals, Gemma, Canga, Jose María, Pérez-Gómez, Beatriz, Gómez-Acebo, Inés, Fernández-Tardón, Guillermo, Vanaclocha-Espi, Mercedes, Olmedo-Requena, Rocío, Alguacil Ojeda, Juan, Chirlaque, María Dolores, Kogevinas, Manolis, Aragonés, Núria, Castelló, Adela, MCC-Spain researchers, Instituto de Salud Carlos III, Unión Europea. Fondo Europeo de Desarrollo Regional (FEDER/ERDF), Ministerio de Economía y Competitividad (España), Fundación Marqués de Valdecilla, Junta de Castilla y León (España), Centro de Investigación Biomédica en Red - CIBERESP (Epidemiología y Salud Pública), Government of Catalonia (España), Regional Government of Andalusia (España), Generalitat Valenciana (España), University of Oviedo (España), Fundación Cajastur, Ministerio de Ciencia e Innovación. Centro de Excelencia Severo Ochoa (España), Plan Nacional de I+D+i (España), Asociación Española Contra el Cáncer, and Universidad de Cantabria
- Subjects
Male ,Nutrition and Dietetics ,Meat ,Red meat ,Helicobacter pylori ,Cooking (Meat) ,Processed meat ,Stomach neoplasms ,Doneness preference ,Adenocarcinoma ,3212 Salud Publica ,Malalties de l'estómac ,Helicobacter Infections ,Cuina (Carn) ,stomach neoplasms ,red meat ,processed meat ,cooking methods ,doneness preference ,Spain ,Case-Control Studies ,Cooking methods ,Humans ,Cooking ,Stomach diseases ,Food Science - Abstract
Background: The association of meat intake with gastric adenocarcinoma is controversial. We examined the relation between white, red, and processed meat intake and gastric adenocarcinoma, considering doneness preference and cooking methods, by histological subtype and anatomical subsite. Methods: MCC-Spain is a multicase–control study that included 286 incident gastric adenocarcinoma cases and 2993 controls who answered a food-frequency questionnaire. The association of gastric adenocarcinoma with meat intake, doneness preference and cooking methods was assessed using binary multivariate logistic regression mixed models and a possible interaction with sex was considered. Multinomial logistic regression models were used to estimate risk by tumor subsite (cardia vs. non-cardia) and subtype (intestinal vs. diffuse). Sensitivity analyses were conducted comparing models with and without data on Helicobacter pylori infection. Results: The intake of red and processed meat increased gastric adenocarcinoma risk (OR for one serving/week increase (95% CI) = 1.11 (1.02;1.20) and 1.04 (1.00;1.08), respectively), specifically among men and for noncardia and intestinal gastric adenocarcinoma. Those who consume well done white or red meat showed higher risk of non-cardia (white: RRR = 1.57 (1.14;2.16); red: RRR = 1.42 (1.00;2.02)) and intestinal tumors (white: RRR = 1.69 (1.10;2.59); red: RRR = 1.61 (1.02;2.53)) than those with a preference for rare/medium doneness. Stewing and griddling/barbequing red and white meat, and oven baking white meat, seemed to be the cooking methods with the greatest effect over gastric adenocarcinoma. The reported associations remained similar after considering Helicobacter pylori seropositivity. Conclusions: Reducing red and processed meat intake could decrease gastric adenocarcinoma risk, especially for intestinal and non-cardia tumors. Meat cooking practices could modify the risk of some gastric cancer subtypes., FEDER funds-a way to build Europe PI08/1770 PI09/00773 PS09/01286 PI09/1903 PI09/1662 PI09/2078 PI11/01403, Spanish Government IJCI-2014-20900, Instituto de Salud Carlos III API 10/09, Junta de Castilla y Leon LE22A10-2, Instituto de Salud Carlos III, CIBER of Epidemiology and Public Health (CIBERESP), Catalan Government DURSI 2014SGR647 2014SGR756, Junta de Andalucia 2009-S0143, Conselleria de Sanitat of the Generalitat Valenciana AP061/10, University of Oviedo, IUOPA, Fundacion Caja de Asturias, Spanish Ministry of Science and Innovation through the "Centro de Excelencia Severo Ochoa" Program CEX2018-000806-S, Generalitat de Catalunya through the CERCA Program, Ministry of Economy and Competitiveness (Bolsa de Ampliacion de Estudios. Accion Estrategica en Salud del Plan Nacional I+D+i), Spanish Association Against Cancer Scientific Foundation (AECC) POSTD037OBON, Instituto de Salud Carlos III European Commission RD09/0076/00036 RD 09 0076/00021 RD09 0076/00058, Catalan Institute of Oncology, ISCIII Biobank, IUOPA Biobank of the University of Oviedo
- Published
- 2022